The Original Fast Food
Long before drive-throughs, Mexican street vendors had already perfected the art of a fast, portable, satisfying meal: the taco. A warm corn tortilla, a well-seasoned filling, and a scattering of onion and cilantro — the formula is simple, but getting each part right is a real craft that takes years to master properly.
It Starts With the Tortilla
A taco is only as good as its tortilla. Traditional street tacos use small, soft corn tortillas, often doubled up to prevent tearing under a juicy filling. Corn, not flour, is the standard in most of Mexico — flour tortillas are more common in the north and in Tex-Mex cooking. The corn itself matters too: tortillas made from nixtamalized corn, which is soaked in an alkaline solution before grinding, have a distinct flavor and pliability that pre-packaged tortillas rarely match.
Regional Fillings
Tacos al pastor, marinated pork cooked on a vertical spit, trace back to Lebanese immigrants who brought shawarma-style cooking to Mexico in the 20th century — a genuinely cross-cultural dish now considered a Mexico City classic, right down to the pineapple sliced fresh off the top of the spit. Carne asada favors grilled, chopped beef, seasoned simply and cooked hot and fast. Fish tacos, associated with Baja California, favor a light batter and a bright, acidic slaw that cuts through the richness of the fry.
The Toppings Are Not Optional
Chopped white onion and fresh cilantro aren't garnish — they're part of the flavor structure, cutting through rich fillings with sharpness and freshness. A squeeze of lime and a spoon of salsa finish the job, and the specific salsa matters: a roasted tomatillo salsa verde brings acidity and heat, while a salsa roja built on dried chiles brings depth and smokiness.
Why Two Tortillas?
Many street vendors double up the tortillas for a single taco — not out of excess, but because a single corn tortilla can tear under a heavy, juicy filling. The second tortilla acts as structural backup, keeping the taco intact through the first few bites.
Try Them at Gastro Bar and Restaurant
The Mexican kitchen at Gastro Bar and Restaurant serves chicken, steak, and shrimp tacos built on the same principles — fresh tortillas, real toppings, no shortcuts. See the Mexican menu or order online.